Directions1.
Combine the finely chopped onions, minced garlic, butter (or your chosen fat), Berbere spice, and salt in the basin of a slow cooker.
Stir to mix, then cover and cook on LOW for 8-10 hours or overnight, until the onions are deeply caramelized and jammy. 2. Nestle the chicken pieces into the caramelized onion mixture, ensuring they are well-coated.
Cover and continue to cook on LOW for another 6-8 hours, or until the chicken is fall-off-the-bone tender. 3. About 30 minutes before serving, prepare your hard-boiled eggs.
Once the chicken is cooked, gently stir the peeled hard-boiled eggs into the stew.
Serve hot in a large dish, spooning the rich onion sauce over the chicken and eggs.
Before adding the hard-boiled eggs to the stew, make a few shallow slits in the whites. This allows the savory sauce to infuse the eggs.
